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Farmhouse Chicken Vegetable Soup

Farmhouse soup is wonderful because it contains fresh ingredients, which would all have been grown on a farm. This thick style of chicken vegetable soup is very hearty and makes a great lunch, appetizer, or dinner. Canned chicken vegetable soup is nowhere near as delicious as homemade.

This chicken vegetable soup recipe is packed with nutritious vegetables and flavored with parsley. The milk makes the soup rich and creamy. You can use whatever kind of milk you prefer; if you prefer to use a non-dairy milk, rice milk is very good in this chicken vegetable soup recipe. This soup has an interesting texture with the shredded meat, strips of vegetables and semi-blended soup base. Warm bread is great dipped into this soup too.

If you have leftover vegetables, this is a great soup for using them up. Leftover white beans, corn, peas, cabbage, broccoli... it all works in this soup. Do a fine chopping of the leftovers if they are in larger pieces and add them towards the end of cooking. Likewise, if you have just a little of something left to harvest from the garden, chop it up, and add it. Those last few pods of spring peas are an excellent addition. Serve the soup with salad, crusty bread, or corn bread to make a complete meal. Leftover soup can easily be reheated or frozen for later meals. Freezing leftover soup makes future lunches really simple. Just freeze in Ziploc bags in single serving sizes. Thawing is simple in the microwave.

Tasty Chicken Vegetable Soup Recipe

Ingredients -

2 tablespoons olive oil
1 onion, chopped
1 pint chicken bouillon
2 pints milk
1 tablespoon flat leaf parsley, chopped
1 orange or yellow bell pepper, deseeded and cut into strips
1 lb floury potatoes, peeled and cut into chunks
2 medium young carrots, peeled and cut into thin strips
5 oz peas
5 oz green beans
9 oz sweet corn kernels
1 small zucchini, finely sliced
2 celery sticks, chopped
2 chicken breasts, skinned

Preparation:

Heat the oil in a large pan, add the celery and onion and fry over a low heat for 5 minutes until soft but not golden. Add the chicken and fry until golden. Pour in the milk and bouillon. Add the potatoes.

Cook for 40 minutes or until the chicken is tender and the potatoes are soft. Remove the chicken from the soup and shred with forks. Remove two ladlefuls of soup and blend in a blender or food processor until smooth. Return this mixture to the pan and stir well. Add the shredded chicken to the pan.

Stir in the rest of the vegetables, bring back to a boil and cook for another 4 or 5 minutes or until the vegetables are soft. Stir in the parsley, season, and serve hot.

(Serves 6)

Chicken Vegetable Soup Recipe

Photo Description:

Just look at this rich chicken and vegetable soup. This is just the thing you want to curl up with on a stormy day. The thick broth warms you from head to toe and the vegetables and chicken fill you with goodness. You can serve this soup up for lunch or dinner with some rolls or crusty bread for a perfect meal. It also makes a nice lunch when paired with a small salad. Make a pot of soup whenever you feel the urge for some comfort food. This is one of the rare cases when comfort food is also good for you.